ITS1-2 Literature Guide Help

Other names published for ITS1-2: ITS1

ITS1-2 - Primary Literature (48)

Results: 1 - 30 of 48 records
   1  2 
ReferenceOther Genes Addressed
Bokulich NA and Mills DA  (2013) Improved selection of internal transcribed spacer-specific primers enables quantitative, ultra-high-throughput profiling of fungal communities. Appl Environ Microbiol 79(8):2519-26
Naumov GI, et al.  (2013) Molecular genetic diversity of the Saccharomyces yeasts in Taiwan: Saccharomyces arboricola, Saccharomyces cerevisiae and Saccharomyces kudriavzevii. Antonie Van Leeuwenhoek 103(1):217-28
Li E, et al.  (2012) Evaluation of yeast diversity during wine fermentations with direct inoculation and pied de cuve method at an industrial scale. J Microbiol Biotechnol 22(7):960-6
Bautista-Gallego J, et al.  (2011) Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. Int J Food Microbiol 147(2):89-96
Lamanna AC and Karbstein K  (2011) An RNA Conformational Switch Regulates Pre-18S rRNA Cleavage. J Mol Biol 405(1):3-17
Li XR, et al.  (2011) Bacterial and fungal diversity in the traditional Chinese liquor fermentation process. Int J Food Microbiol 146(1):31-7
Clavijo A, et al.  (2010) Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serrania de Ronda (Spain) vine-growing region. Int J Food Microbiol 143(3):241-5
Csoma H, et al.  (2010) Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis. Int J Food Microbiol 140(2-3):239-48
Pando Bedrinana R, et al.  (2010) Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias. Food Microbiol 27(4):503-8
Rodriguez-Gomez F, et al.  (2010) Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol 27(5):604-12
Sinigaglia M, et al.  (2010) Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal. Appl Microbiol Biotechnol 87(6):2345-54
Valmorri S, et al.  (2010) Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie Van Leeuwenhoek 97(2):119-29
Zott K, et al.  (2010) Characterization of the yeast ecosystem in grape must and wine using real-time PCR. Food Microbiol 27(5):559-67
MacKenzie DA, et al.  (2008) Relatedness of medically important strains of Saccharomyces cerevisiae as revealed by phylogenetics and metabolomics. Yeast 25(7):501-12
Osorio-Cadavid E, et al.  (2008) Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage. Food Microbiol 25(6):771-7
Timke M, et al.  (2008) Identity, beer spoiling and biofilm forming potential of yeasts from beer bottling plant associated biofilms. Antonie Van Leeuwenhoek 93(1-2):151-61
Kawahata M, et al.  (2007) Intraspecies Diversity of the Industrial Yeast Strains Saccharomyces cerevisiae and Saccharomyces pastorianus Based on Analysis of the Sequences of the Internal Transcribed Spacer (ITS) Regions and the D1/D2 Region of 26S rDNA. Biosci Biotechnol Biochem 71(7):1616-20
Faber AW, et al.  (2006) 5'-End formation of yeast 5.8S(L) rRNA is an endonucleolytic event. Biochem Biophys Res Commun 345(2):796-802
de Boer P, et al.  (2006) Rrp5p, a trans-acting factor in yeast ribosome biogenesis, is an RNA-binding protein with a pronounced preference for U-rich sequences. RNA 12(2):263-71
Antunovics Z, et al.  (2005) Combined application of methods to taxonomic identification of Saccharomyces strains in fermenting botrytized grape must. J Appl Microbiol 98(4):971-9
Antunovics Z, et al.  (2005) Gradual genome stabilisation by progressive reduction of the Saccharomyces uvarum genome in an interspecific hybrid with Saccharomyces cerevisiae. FEMS Yeast Res 5(12):1141-50
Naumova ES, et al.  (2005) [The molecular genetic differentiation of cultured Saccharomyces strains] Mikrobiologiia 74(2):215-23
Nisiotou AA and Gibson GR  (2005) Isolation of culturable yeasts from market wines and evaluation of the 5.8S-ITS rDNA sequence analysis for identification purposes. Lett Appl Microbiol 41(6):454-63
Esteve-Zarzoso B, et al.  (2004) Authentication and identification of Saccharomyces cerevisiae 'flor' yeast races involved in sherry ageing. Antonie Van Leeuwenhoek 85(2):151-8
Foschino R, et al.  (2004) Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Res 4(6):609-18
Pulvirenti A, et al.  (2004) Occurrence and dominance of yeast species in sourdough. Lett Appl Microbiol 38(2):113-7
Cavalieri D, et al.  (2003) Evidence for S. cerevisiae fermentation in ancient wine. J Mol Evol 57 Suppl 1():S226-32
Redzepovic S, et al.  (2002) Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards. Lett Appl Microbiol 35(4):305-10
Sabate J, et al.  (2002) Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA. Microbiol Res 157(4):267-74
Chen YC, et al.  (2001) Polymorphic internal transcribed spacer region 1 DNA sequences identify medically important yeasts. J Clin Microbiol 39(11):4042-51
Results: 1 - 30 of 48 records
   1  2